DLB Rippled Salted Chocolate Chip Cookies

RECIPE

Servings 17 large cookies | Prep Time 20 minutes | Total Time 1 1/2 hours

INGREDIENTS

2 sticks unsalted butter, room temperature

53 g white sugar

58 g dark brown sugar

230 g light brown sugar

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2 large eggs

2 teaspoons vanilla extract

250 g all-purpose flour

77g bread flour

1/2 teaspoon espresso powder

1 teaspoon baking soda

1 teaspoon baking powder

1 tsp fine pink himalayan salt

12 oz bag Guittard Semisweet Chocolate Baking Chips (46%)

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1/4 tsp - 1/2 tsp Maldon Salt for sprinkling on top prior to baking

DIRECTIONS

1. Preheat oven to 375 Degrees Fahrenheit.

2. Line cookie sheets with parchment paper.

3. Cream the butter, espresso powder, and sugars, until light and fluffy, using electric stand mixer set to low.

4. Whisk the eggs and vanilla extract together and then add to the butter/sugar mixture, beating to fully incorporate.

5. In a separate large bowl, whisk together flour, baking powder, baking soda, and salt. Slowly add the flour mixture into the wet ingredients and mix thoroughly.

6. Use a long handled spoon to evenly distribute the chocolate chips into the cookie dough.

7. Line a large cookie sheet with parchment paper.

8. Prepare cookies: Weigh out 80 gram cookie dough pieces and shape shaped into 2” round, 1” high biscuit-shaped mounds; place formed dough mounds on the parchment paper lined cookie sheet. Let the un-baked dough mounds chill for at least 30 minutes before baking.

9. Preheat oven to 375 degrees F. and prepare another large parchment paper cookie sheet for baking.

10. Bake in batches of 4. Place 4 of the dough rounds onto the parchment paper cookie sheet, placing them about 2 1/2 inches apart from one another. (They spread). Right before baking, don’t forget to lightly sprinkle the tops of the dough mounds with some Maldon Salt.

11. Place the un-baked cookies in the oven. The total baking time will be approximately 9-10 minutes. After about 7 minutes, take the pan out of the oven. Use a metal spatula to push the edges of each cookie inward to form better rounds, then lift the pan BANG it on the top of the oven so that the cookies start to form circular rings and settle. Put the cookies back in the oven for 2 minutes and then take them out and do the same thing. Finally, put them back in the oven once again to finish baking.

12. Bake cookies until the edges are dark golden; the center will still glisten in the middle. (They will be crispy on the edges when they are cool, but they will be perfectly chewy.)

13. Let the cookies cool on the pan for a few minutes and then use a metal spatula to transfer them them to a wire rack.

14. Cookies can easily be frozen.